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A comparison of the Babcock, Gerber, and Roese-Gottlieb methods for determining the percentage of fat in milk and cream

A comparison of the Babcock, Gerber, and Roese-Gottlieb methods for determining the percentage of fat in milk and cream

New York State geneva Agric Exp Sta Tech Bulletin 122 : 3-32

A total of 925 tests of milk and cream were made by the Roese-Gottlieb, Babcock, and Gerber methods in 3 different laboratories and 4 dairy control laboratories. Although results by the Roese-Gottlieb method made at one laboratory agreed well with results of the same laboratory, they did not always agree with the results of another laboratory. In investigations which consider the accuracy of the Babcock or Gerber tests to less than 0.10%, it is essential that the accuracy of results by the Roese-Gottlieb method should also be studied. Either the Babcock or Gerber method gave results on individual samples or on an average which justified the statement that both tests were sufficiently accurate for the purposes for which they were intended. The results of several recent investigations which tended to show that the Babcock test gave slightly but uniformly high percentages of fat were not verified. The employment of the pipette for measuring the quantity of cream to be used in the Gerber test usually gave good results, but it is possible that in commercial testing the cream sample would not be properly prepared to permit the use of this method. As a question of policy, 1 good practical test for fat in milk and cream is better than 2 of equal merit because of the confusion which would be created in the industry by the use of 2 tests.

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Related references

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